Pan-Seared Filet Mignon

Pan-seared filet mignon is the perfect meal for date night or Sunday dinner at home. Tender filet mignon is lightly seasoned, seared in a cast iron skillet, and finished in the oven.

No need to go to a fancy restaurant for a good meal - make your next steak dinner at home. Pan-seared filet mignon is an impressive main course that's surprisingly simple to prepare in less than 30 minutes.

Using a cast iron pan adds a beautiful sear to the outside of your steaks (I also use this method in my recipe for pan-seared ribeye). Plus, it's easy to transfer to the oven to finish cooking. Your steak turns out juicy and tender inside, with a deep brown crust on the outside.

Serve pan-seared filet mignon for your next date night at home, Valentine's day, anniversary dinner, or just because. Pair with your favorite side dishes, like bacon garlic mashed potatoes and parmesan brussels sprouts, for a complete meal.

Ingredients and substitutions

• Filet mignon - You'll need two filet mignon steaks, anywhere from six to ten ounces each and about 1.5 to 2 inches thick, for this recipe. If using a larger skillet, you may fit up to four steaks at a time.
• Seasoning - Salt and pepper lightly season your steaks.
• Oil - Choose an oil with a high smoke point, which is ideal for searing steaks at a high temperature. Any oil with a smoke point over 400 degrees Fahrenheit will work, like canola oil, ghee, vegetable oil, peanut oil, or avocado oil.

Pan for searing steaks

For this recipe, you'll need a cast-iron pan or stainless steel pan. Choose a pan that can withstand high heat, which is best for getting a nice sear on your steaks. I used a 10-inch cast iron skillet for two filets (as shown in the photos).

I do not recommend non-stick pans because they can become damaged when sitting on high heat for long periods of time. Plus, nonstick pans are generally not ideal for oven use.

Oil for searing steaks

When searing steaks, you'll need an oil with a high smoke point. This means that your oil can withstand higher temperatures without smoking or burning.

I recommend canola oil, peanut oil, ghee, or any oil with a smoke point over 400 degrees Fahrenheit for best results. While I normally use olive oil and butter in my cooking, I do not recommend either for this recipe.

Here's a great article breaking down the smoke points of many popular oils: Cooking Oils and Smoke Points: What to Know and How to Choose the Right Cooking Oil

Frequently asked questions

• How long should you cook each side of a filet mignon? To get a good sear, I recommend cooking each side of your steak for 3 minutes before transferring to the oven to finish cooking.
• How do you get a good sear on a steak? Preheat your cast iron skillet for 3 or 4 minutes over medium to medium-high heat. Add oil and tilt your pan to coat the entire bottom of the pan. Once the oil is hot and shimmering (but not smoking), add your steaks. Set a timer for 3 minutes and resist the urge to move or flip your steaks early. A hot, preheated pan and a full 3 minutes of contact with the pan will give your steaks a perfect sear.
• Is pan-searing better than grilling? This is a personal preference. Pan-searing is easy to do inside your home all year long. If weather is less than ideal, you may not want to pull the grill out. Plus, pan searing gives your steak that golden crust and perfect sear on both sides, something you miss out on when grilling. However, grilling uses less oil. If you're trying to reduce fat in your diet, grilling may be a better option for you. Both methods have their benefits.
• How many times should I flip my steak? There's no need to continually flip your steaks in the pan. Sear the first side for 3 minutes, then flip once and sear the second side for 3 minutes.
• How long do I rest a steak after cooking? For a 1.5 inch steak, I'd recommend resting for about 5 to 7 minutes. For a 2 inch thick steak, rest for 10 minutes. Steak needs to rest after cooking because it allows the juices to redistribute throughout the meat. Slicing into piping hot steak causes the juices to flow right out, leaving you with a dry piece of meat.
• How do I tell when my steak is done? I highly recommend using a meat thermometer to test for doneness. It is the most reliable and failproof way to ensure your steak turns out perfectly every time. I use a thermometer like this (Amazon: ThermaPro Probe Meat Thermometer) in the oven, which beeps when it reaches the set temperature. You could also open the oven and carefully use an instant read thermometer like this (Amazon: Thermopro Digital Meat Thermometer).
• What is the ideal temperature for a filet mignon? Filet mignon is a lean cut of meat, which means it can quickly become tough and chewy if overcooked. I recommend anywhere from rare to medium doneness for a filet mignon. I've also included a temperature chart in the recipe card below.
  • Rare: 125 degrees
  • Medium-rare: 135 degrees
  • Medium: 145 degrees

What to serve with filet mignon

Filet mignon is a lean meat that pairs well with flavorful sauces and toppings, as well as a variety of side dishes. Here are a few ideas to get you started:

Sauces and toppings:

• Creamy mushroom sauce
• Roasted garlic and herb compound butter
• Steak butter
• Creamy peppercorn sauce
• Red wine steak sauce

Side dishes:

• Creamy Mashed Potatoes
• Bacon garlic mashed potatoes
• Sautéed garlic butter shrimp
• Lemon parmesan asparagus
• Maple bacon brussels sprouts
• Green beans and onions
• Chopped kale avocado salad

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